Ingredients
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3/4 cup fat-free low-sodium chicken broth
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1 1/2 teaspoons brown sugar
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1 teaspoon salt
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2 teaspoons tomato paste
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon fresh ground black pepper
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1 (14 ounce) can light coconut milk
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2 cups butternut squash, 3/4-inch cubes
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1 cup red bell pepper, julienned
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1 lb large shrimp, peeled, deveined and halved lengthwise
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2 cups hot cooked basmati rice
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1/4 cup fresh lime juice
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3 tablespoons minced fresh cilantro
Instructions
- Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
- Stir in squash and bell peppers.
- Bring to a boil.
- Reduce heat and simmer for about 10 minutes or until squash is tender.
- Stir in shrimp.
- Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
- Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
- Serve!